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The New Orleans Cookbook Paperback – March 12, 1987
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Top Customer Reviews
It is also quite good at Cajun cooking. Most people outside of Louisiana think you can make anything "Cajun" by dousing it with Tabasco--not so. It's a far subtler cuisine than that, generally no spicier than Szechuan and certainly less spicy than Thai. The recipes for Chicken & Sausage Gumbo, Chicken Macquechoux, and similar stuff have been used so often the pages are sticky with spatterings of oil and roux.
I prefer this GREATLY to Paul Prudhomme's book. (I have both and rarely use Paul's.) If you are interested in a strictly Cajun cookbook and not in something which has New Orleans cuisine, I might recommend Justin Wilson's Homegrown Louisiana Cooking. Still, The New Orleans Cookbook is by far my most-used Louisiana cookbook, and one of the most used cookbooks in my kitchen
This book is an original. It was first compiled in 1975 -- before the Cajun cuisine became a national fad. In our family recipes are generally referred to as "THE", implying that no mere imitation or substitute will do. What! this in not "THE" potato salad! Are you bringing "THE" gumbo? Rima & Richard Collin have created "THE" New Orleans Cookbook.
A good way to compare cookbooks is to pull a single recipe from multiple sources and compare them. I do this whenever I want to try a new dish or re-think an old one, so that I can see how different cooks tackle the same dish. I recently did that when I decided to fix Louisiana Dirty Rice, a liver and rice dish that seduces even people who think they hate liver.
Uglesich's recipe, at least in this case, was so simple that I knew it was on the wrong track. Paul Prudhomme's -- like all his recipes -- was so complicated I felt like I'd need to set aside a weekend for the task. But The New Orleans Cookbook, as always, was complex but not dauntingly so. The Dirty Rice that I produced that night was so extraordinary that my wife, who usually hates liver, asked for seconds, then thirds.
Everybody's got their own favorite gumbo recipe, but you certainly can't go wrong with the one in this book. I served it as a first course last Thanksgiving and people's eyes bugged out of their sockets. The Oysters Bienville and Oysters Rockefeller recipes are so good that women will faint and strong men will weep. I'm also crazy about the shrimp creole and red beans and rice recipes. But let's face it: I've done lots of recipes from this book, and have only had one bad result in over twenty-five years.
I first received this book when I was in college. It was a gift from my mother, who was an excellent Creole cook in her own right. I recently had to replace the book because I gave my old copy to my son, who has now gone off to college on his own. Is there any better recommendation for a cookbook than that?
Most Recent Customer Reviews
Excellent cookbook. The authors were the "Underground Gourmet" , annonymous food critics for the "Times Picayune" paper in New Orleans through the 60's and 70's. Read morePublished 21 days ago by Lu
Roommate is from Louisiana, he is always making us delicious dishes from home. (We live in Ohio) He seemed to be very happy with this book and I'm super excited to try some of... Read morePublished 1 month ago by Amazon Customer
Wow... 1975 dated. This book is true Creole and Cajun right from the streets of New Orleans, LA. Love it! It really has some of the ole true recipes from the past. Read morePublished 3 months ago by Deblyn
Great recipes! Bought as a gift, perfect choice for a Cajun and Creole food lover!Published 4 months ago by Kelly W